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Old 07-03-2014, 10:24 PM   #1
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Can I substitute tomato purée with fresh tomato in pasta Bolognaise?

Can I chopped fresh tomatoes into the Bolognaise sauce instead of pouring a can of tomato puree? Because what I am thinking is that I should not use processed tomatoes since fresh ones are abundant in my place.

But the taste between the fresh one and the concentrated one is so different. I wonder what in the process that makes it so.

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Old 07-03-2014, 10:33 PM   #2
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Quote:
Originally Posted by Kenny Wong View Post
Can I chopped fresh tomatoes into the Bolognaise sauce instead of pouring a can of tomato puree? Because what I am thinking is that I should not use processed tomatoes since fresh ones are abundant in my place.

But the taste between the fresh one and the concentrated one is so different. I wonder what in the process that makes it so.
Tomato puree is a cooked product.

I'd take the seeds and gel out of the fresh tomatoes and puree the pulp in a food processor.
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Old 07-03-2014, 10:53 PM   #3
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Yes, remove skins and seeds, prosess or just crush with your hands, then cook.
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Old 07-04-2014, 06:18 AM   #4
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You will need quite a bit more fresh tomato, processed through a food mill and cooked down to get the same results in your sauce as the puree. A lot of work when you consider the quality of tomatoes at most grocery stores.
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Old 07-04-2014, 08:48 AM   #5
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The gel contains a lot of the flavor of the tomatoes. When I use fresh tomatoes, I cut them in half and grate the cut sides on the large holes of a box grater into a large bowl.
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